A family favorite for the holidays, this Thanksgiving stuffing recipe uses a loaf of bread made with fresh milled flour, real butter, veggies and plenty of herbs and spices. Simple to make and ever so scrumptious, this easy stuffing recipe is sure to be a hit with your family and friends.
Thanksgiving is just around the corner, which means it is time to rifle through the recipe box and break out our favorites recipes for Thanksgiving.
On the list this year is turkey, of course, pumpkin pie, rolls, 7-layer salad, potato casserole, roasted vegetables, squash and stuffing.
While our Thanksgiving meal includes many of the classics, we do often stick to our favorite family dishes. From scratch stuffing is almost always on the menu. It just doesn’t seem like Thanksgiving without it.
This year I am bringing this easy stuffing recipe with fresh milled flour. It combines all the traditional dressing flavors like sage, parsley, onions and celery. My favorite part is the depth of flavor that the fresh milled flour brings to this recipe. The texture and consistency is incomparable.
If I didn’t have will power, it would sure be easy to eat the entire pan of stuffing!
Well enough chatter, let us get onto the good stuff — the best stuffing recipe with fresh milled flour!
What Kind of Bread is Best for Stuffing?
Personally, I think bread made with fresh milled flour is the best for making traditional stuffing. Breads made with freshly ground full not only have better flavor and texture but they also retain all of their original nutrients including enzymes, oils and minerals.
Any kind of fresh milled bread will work such as French bread, a traditional loaf or a no knead whole grain bread.
Is it Better to Make Stuffing With Fresh or Dry Bread?
Dry or stale bread works best for making homemade stuffing. If your bread is fresh, you can leave it out on the counter overnight to allow it to dry out a bit. Fresh bread will work if that is all you have on hand. It just won’t be quite as crisp after the stuffing bakes.
How Do You Dry Out Bread for Stuffing?
To speed up the process of drying out bread to make Thanksgiving stuffing, you can place your bread pieces inside the oven. To do this, preheat your oven to 300° F. Place your bread cubes on a rimmed baking sheet and bake for approximately 45 minutes to 1 hour.
Stuffing Recipe With Fresh Milled Flour
Learn how to make an old fashioned stuffing recipe with fresh milled flour. Whole grain bread is paired with celery, onions, butter and plenty of flavorful herbs to create a healthy dish for Thanksgiving or Christmas time.
Yield: 10-11 servings
Ingredients
1 1/2 lbs (about 9-10 cups) old fresh milled bread, cut into 1/2-inch cubes
1/2 cup (8 tablespoons) butter
2 onions, chopped
4 celery ribs, chopped
1 1/2 tablespoons dried parsley
1 tablespoon dried sage
2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 cups chicken broth
Directions
Preheat oven to 400° F.
In a skillet, melt butter over medium heat. Add chopped onions and celery and cook until tender, about 10 minutes. Stir in parsley, sage, thyme, salt and pepper.
Transfer to a large bowl. Add bread cubes, vegetable mixture and broth. Mix well to combine. Spoon into a greased 9” x 13” baking dish.
Bake, uncovered for 30-35 minutes, until golden brown. Allow to cool for a few minutes before serving. Leftovers can be stored in the fridge for a few days.
More From Scratch Thanksgiving Recipes
Dinner Rolls With Fresh Milled Flour
Whole Grain Stuffing Recipe
A family favorite for the holidays, this Thanksgiving stuffing recipe uses a loaf of bread made with fresh milled flour, real butter, veggies and plenty of herbs and spices. Easy to make and ever so scrumptious, this easy stuffing recipe is sure to be a hit with your family and friends.
Ingredients
- 1 1/2 lbs (about 9-10 cups) old fresh milled bread, cut into 1/2-inch cubes
- 1/2 cup (8 tablespoons) butter
- 2 onions, chopped
- 4 celery ribs, chopped
- 1 1/2 tablespoons dried parsley
- 1 tablespoon dried sage
- 2 teaspoons dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups chicken broth
Instructions
- Preheat oven to 400° F.
- In a skillet, melt butter over medium heat. Add chopped onions and celery and cook until tender, about 10 minutes. Stir in parsley, sage, thyme, salt and pepper.
- Transfer to a large bowl. Add bread cubes, vegetable mixture and broth. Mix well to combine. Spoon into a greased 9” x 13” baking dish.
- Bake, uncovered for 30-35 minutes, until golden brown. Allow to cool for a few minutes before serving. Leftovers can be stored in the fridge for a few days.
Pin This Recipe for Later!
